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Chris Young/The Globe and Mail

These to-die-for Mexican doughnuts are usually piped into sticks, but we've made them small enough to pop into your mouth all at once.

Servings: Makes about 40 mini churros

Ready time: 45 minutes


Canola oil for frying

1 cup water

3 tbsp unsalted butter

2 tbsp + 1/2 cup sugar

1/4 tsp salt

1 cup all-purpose flour

3 large eggs

1/2 tsp chipotle chili powder


Heat a few inches (3 to 4 cups) canola oil in a heavy saucepan to 375 F.

Combine water, butter, 2 tbsp sugar and salt in a medium saucepan and stir over medium heat. When mixture starts to bubble around the edges, add flour and remove from heat. Stir with a wooden spoon until well combined and free of lumps. Batter will be very stiff.

Add eggs to batter one at a time, beating with wooden spoon after each addition, until fully incorporated. Transfer batter into a pastry bag fitted with a star tip and carefully pipe pastry into hot oil, forming 1-inch pieces, using a knife or kitchen scissors to cut dough. Fry in batches (without overcrowding) about 5 minutes per side or until golden. Remove with a slotted spoon and drain on a paper-towel lined plate.

Place remaining sugar and chili powder in a paper bag. Working in batches, load churros into bag, shake to cover with sugar mixture, and serve while still hot.

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